Questions about Ooni Fyra 12

To cook a pizza takes between 60 and 120 seconds. The pizza is very good, however is tricky to not get the pizza burned on top and not cooked enough inside. I didn’t manage to get on top of it yet. It’s a lot of work and not sure I would buy it agai..

We are currently still waiting for the delivery from the supplier. This should arrive this week if the deadline is met this time. As soon as the item is in the warehouse, it can be delivered directly.

Enclosed is the scope of delivery: -Uuni 3 pizza oven -Wood pellet burner -10 mm thick cordierite baking stone -User manual

The Ooni gas burner is designed solely for the Ooni Karu 12, Karu 12G and Karu 2 ovens. It is not compatible with the Fyra 12 pellet oven, and Ooni does not guarantee or provide any warranty for use with other models such as the Fyra 12. Consequently, it is not possible to adapt a gas burner to an Ooni Fyra 12 pellet oven.

Unfortunately, we cannot offer this bag.

Approx. 15 minutes until it has reached 500 degrees.

At the beginning, there is already a lot of smoke. Ooni recommends a distance of 3 m to the ceiling above the stove and 1 m to each side. On a covered balcony, an Ooni stove with gas burner would be the better choice.

I have only used it once so far, great oven, took about 15 minutes to rise to 430 degrees. But you have to be careful, don't leave it in for more than 30 seconds without turning the pizza, otherwise it burns very quickly. I am very satisfied with it.

I did NOT buy the original pellets (online, I don't remember the manufacturer). I also have the same problem, but only after several pizzas. The pipe itself is not the problem but the ash at the bottom. After a certain burning time, it has taken on a lot of volume and the pellets cannot slide down. What helped me was either a strong lateral blow on the stove itself (the ash slips and the pellets roll down again) or pushing the ash away with the help of a poker from my fireplace set.

A flatter loaf would be possible in terms of height, but the stove is not made or intended for that. The problem lies in the pellets; the stove has a pellet reserve at the back through which pellets always slip in and keep the stove at 400 - 450°C. At this temperature and with the flames, the bread will simply char. At this temperature and with the flames, the bread will simply char. At most, you could try to work without the front cover, but a stable temperature is impossible to achieve with it. The oven also cools down very quickly. If there are no more pellets, the temperature drops to 250°C within a few minutes. Within 20 minutes it drops to below 100°C. You won't enjoy baking bread with this. Naan, on the other hand, should actually turn out quite well.

With hardwood pellets